DII may be a potential determinant of hospitalization duration among surgically treated patients with colorectal cancer

the ONA take:

The dietary inflammatory index (DII) may be used as a potential predictor of length of hospitalization among patients undergoing surgical treatment of colorectal cancer, according to a team of researchers at Jagiellonian University Medical College, in Krakow, Poland. The study sought to describe inflammatory properties of diet measured by the DII among patients surgically treated for colorectal cancer, and to identify a possible link between inflammatory properties of habitual diet and duration of hospitalization. Habitual diet was assessed using a standardized semiquantitative food frequency questionnaire completed by 689 patients. Participants’ DII was calculated using 23 dietary items; potential covariates were gender, age, marital status, lifetime physical activity, taking vitamin supplements, number of chronic diseases, cancer site, Duke’s staging and surgery type. Participants were age 58 years, with average hospitalization time of 11 days. Diet with higher anti-inflammatory properties (ie, higher DII) was negatively associated with duration of hospitalization. Multivariate logistic regression demonstrated a reduction in risk of longer stays among patients with the DII >−4.25, but only persons younger than 60 years, irrespective of Duke’s staging.

DII may be a potential determinant of hospitalization duration among surgically treated patients wit

Inflammation is a central process responsible for health outcomes among surgical patients. Immunonutrition has been investigated as a promising modifying factor; however, inflammatory properties of habitual diet have not yet been investigated. Participants were aged 58 years, with the average hospitalization time of 11 days.